THAI CABBAGE SALAD

| love the crunch of this beautiful salad as well as its brilliant colors. The combination of sugar, citrus, and jalapeno pays homage to the elemental Thai trinity of sweet-sour-spicy. The salty crunch of peanuts is the crowning touch, but be sure to add them just at serving time so they don't get soggy.Serves 4

1. Place the cabbage, carrots, cucumber, jalapeno, mint, and basil in a large bowl and stir to combine.

2. Combine the lime juice, oil, garlic, fish sauce, sugar, and red pepper flakes in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to 1 week.)

3. Add three-quarters of the dressing to the cabbage mixture, and toss to combine. Taste, and add more dressing if needed. Just before serving, stir in the peanuts if using.